Donal Skehan shares his recipe for a Butterscotch Vodka Pudding.
- 4 tablespoons soft unsalted butter
- 150g dark brown sugar
- 225ml cream
- 2 tablespoons cornflour
- ½ teaspoon salt
- 375ml milk
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons hazelnut vodka
- Honeycomb, crushed, to serve
- Melt the butter in a medium heavybased saucepan. Add the brown sugar and cook for 2-3 minutes, stirring occasionally, until the sugar has dissolved. Add the cream and bring to a simmer, stirring until you have a nice thick butterscotch sauce.
- Meanwhile, place the cornflour in a bowl with the salt and slate with a couple of tablespoons of the milk until smooth, then whisk into the rest of the milk in a large bowl. Whisk in the egg yolks with the vanilla extract and then gradually add the hot butterscotch sauce, whisking constantly. Wipe out the saucepan. Strain the mixture back through a fine-mesh sieve back into the saucepan and cook over a medium heat for 5-6 minutes, stirring regularly, until the butterscotch custard starts to thicken. Remove from the heat and stir in the vodka.
- Pour into pretty glasses or ramekins and chill for at least an hour or up to 3 days. For a lighter result, allow the custard to cool in a bowl with the surface covered with cling-film to prevent a skin forming. To serve, whip lightly with a whisk or use the paddle of a kitchen aid before spooning into the glasses or ramekins. Garnish with crushed honeycomb.